Pot Au Feu

Ingredients

Beef chuck roast

2 pounds

Beef bones (preferably marrow bones)

1 pound

Water

12 cups

Salt

to taste

Black pepper

to taste

Thyme (fresh or dried)

2 teaspoons

Bay leaves

2

Carrots

3, peeled and cut into chunks

Leeks

2, cleaned and sliced

Onions

2, quartered

Celery stalks

3, chopped

Parsnips

2, peeled and cut into chunks

Turnips

2, peeled and cut into chunks

Instructions

1. In a large pot, place the beef chuck roast and beef bones. Cover them with 12 cups of water.
2. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and allow to simmer for 1 hour, skimming off any impurities that rise to the surface to ensure a clear broth.
3. After skimming, add the carrots, leeks, onions, celery stalks, parsnips, turnips, bay leaves, thyme, salt, and pepper to the pot. Stir gently to combine.
4. Cover the pot and continue to simmer for another 2 hours, or until the beef is fork-tender and the vegetables are cooked through.
5. Once ready, carefully remove the beef and vegetables from the pot. Slice the beef into thick, hearty slices.
6. To serve, place slices of beef and a variety of vegetables in bowls and ladle some of the flavorful broth over the top, garnishing with fresh herbs if desired.
7. Enjoy your comforting Pot Au Feu with crusty bread to soak up the delicious broth!